Remember those pistachio lime shortbread cookies that caused a bit of a stir on Instagram last year?  Well, guess what?  They’re baaaack!  And I’m officially sharing the recipe just in time for St. Patrick’s Day.

Last year, these little green beauties were a spontaneous creation sparked by a craving for pistachios and a desire to bake something festive.  I whipped up a batch, snapped a quick picture, and was genuinely surprised by the response!  My inbox flooded with requests for the recipe.  Unfortunately, at the time, it was all a bit…experimental.

But fear not, cookie lovers!  I’ve spent the past year perfecting the recipe, ensuring it’s easily replicable and delivers the same delicious, melt-in-your-mouth texture and subtly nutty flavor that everyone raved about.

These cookies are:

• Buttery and crumbly: Just as a good shortbread should be.
• Subtly nutty: The pistachios provide a delicate, grounding flavor.
• Festive and fun: The shamrock shape is perfect for celebrating St. Patrick’s Day.
• Surprisingly easy to make: Don’t be intimidated by the fancy shape, the recipe is straightforward!

Whether you’re looking for a fun baking project, a delicious treat to share with friends, or just a way to celebrate the luck of the Irish, these Pistachio Lime Shortbread Cookies are the perfect choice.

Ingredients:

• 2 ½ cups (310 grams) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup (200 grams) granulated sugar
• 1 cup (226 grams) unsalted butter, room temperature
• Zest of 1-2 limes (about 1 tablespoon)
• 1 large egg, room temperature
• ½ tablespoon vanilla bean paste (or 1½ teaspoons pure vanilla extract)
• ½ teaspoon pistachio extract (this is optional)
• ½ cup (62 grams) ground pistachios (*see note below↓)

For the Lime Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lime juice (adjust for desired consistency)
• Optional: A drop or two of green food coloring (for a more intense green hue)

Instructions:

1. Whisk flour, baking powder, and salt together in a medium bowl.  Set aside.
2. Cream the sugar, butter, and zest on medium high speed for 3 minutes.
3. Add the egg and vanilla bean paste and mix until combined (about 1 minute).  Scrape the sides of the bowl and mix until everything is combined.
4. Add ground pistachios and mix just until combined.
5. Add the dry ingredients to the wet ingredients and beat on low speed just until combined.
6. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough prevents spreading during baking and enhances the flavor.
7. Preheat oven to 350°F (175°C).  On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters of your choice to cut out shapes.  St. Patrick’s Day themed shapes, like shamrocks, are perfect!  Dough can also be rolled between two pieces of parchment.  See photos below↓.
8. Place the cookies on a baking sheet lined with parchment paper or a silicone mat.  Bake for 8-10 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before adding glaze.

∗Note

You can purchase ground pistachios, or you can grind them yourself using (salted or unsalted) pistachios.  I was fortunate enough to have my hubby help shell my pistachios, thanks, Babe!

Making the Lime Glaze:

1. In a small bowl, whisk together the powdered sugar and lime juice until smooth.  Add more lime juice if needed to reach desired consistency.  (If you’d like a more intense green color for St. Patrick’s Day, add a drop or two of green food coloring.)
2. Once the cookies are completely cool, dip the tops into the lime glaze or drizzle the glaze over them.
3. Let the glaze set completely before serving.

Tips for Success:

• Use room temperature butter and egg: This helps the ingredients incorporate properly, resulting in a smoother dough.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, leading to tough cookies.
• Chill the dough thoroughly: Chilling prevents the cookies from spreading too much during baking and allows the flavors to meld together.
• Grind your own pistachios: Freshly ground pistachios will have the best flavor.
• Adjust the lime juice in the glaze: Add more or less lime juice to reach your desired consistency.

These cookie are delicious with the lime glaze, but they taste yummy on their own too!  I hope you make these festive and nutty treats.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!